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Fatty Crab Wants to Know If You're Interested in Getting Brunch

<div class="image"><img src="http://nymag.com/images/2/daily/food/06/12/19_fattycrab_sm.jpg"/></div>A new dish has been appearing at the tables of regular customers at <a href="http://nymag.com/listings/restaurant/fatty-crab/index.html">Fatty Crab</a> recently. Referred to simply as &#8220;bacon and eggs&#8221; by its creator, chef de cuisine (and Zak Pelaccio chief lieutenant) Corwin Kave, the off-the-menu special is one of the season&#8217;s standout pork dishes &#8212; and it heralds the restaurant's plans to begin serving brunch. It consists of a whole Bobo Farm egg, lightly spiced and wok-fried in hot oil, topped with a thick, tender piece of pork belly braised in lime, chiles, black vinegar, fish sauce, and a m&eacute;lange of Malaysian spices. The Blue Ribbon Pullman bread just barely manages to hold it all together. &#8220;It&#8217;s just something we&#8217;re messing around with,&#8221; Kave tells us. Don&#8217;t expect to get it when the place is slammed, but if you&#8217;re there on an off hour, and maybe a little hung-over, tell them that Grub Street sent you.

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A new dish has been appearing at the tables of regular customers at Fatty Crab recently. Referred to simply as “bacon and eggs” by its creator, chef de cuisine (and Zak Pelaccio chief lieutenant) Corwin Kave, the off-the-menu special is one of the season’s standout pork dishes — and it heralds the restaurant's plans to begin serving brunch. It consists of a whole Bobo Farm egg, lightly spiced and wok-fried in hot oil, topped with a thick, tender piece of pork belly braised in lime, chiles, black vinegar, fish sauce, and a mélange of Malaysian spices. The Blue Ribbon Pullman bread just barely manages to hold it all together. “It’s just something we’re messing around with,” Kave tells us. Don’t expect to get it when the place is slammed, but if you’re there on an off hour, and maybe a little hung-over, tell them that Grub Street sent you.